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My first foray in to the world of pickling is starting off with some red cabbage kimchi. I can't provide pictures at the moment but I will let you know how it turns out!
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Feb 1, 2012 04:51
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Joe Friday posted:Can you post the recipe? 2 medium heads red cabbage 2 tsp coriander seeds 1/2 cup apple cider vineger 4-5 dried red thai chiles 1 Tsp fresh ginger 6-7 cups water 1 cup salt Shred the cabbage, dilute the salt in enough water to cover the cabbage, soak the cabbage for about 2 hours, drain. Boil the rest of the spices + vinegar, remove from heat and cool, when the spice mixture is around room temp pour over the drained cabbage and place in an air tight container to ferment for 2-3 days at room temp. It's more of an experiment than anything, I loosely followed a recipe similar to this.
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Feb 1, 2012 22:08
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